Homemade Bougatsa Recipe
Homemade lemon custard wrapped in a light filo pastry and sprinkled with icing sugar and cinnamon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Phyllo & finishing
Lemon custard (crema)
Method
Lemon custard (crema)
- 1
Prepare thickening mix
In a medium bowl, whisk together 4 tablespoons all-purpose flour, 1 tablespoon cornstarch and 3 tablespoons granulated sugar until evenly combined and free of lumps.
- 2
Temper eggs
In a separate small bowl, beat 2 whole eggs and 1 egg yolk lightly. Set aside.
- 3
- 4
Combine dry mix with milk
Ladle about 1/2 cup of the hot milk into the flour-sugar-cornstarch mixture while whisking vigorously to make a smooth slurry—this prevents lumps.
- 5
- 6
Temper eggs into custard
Slowly add about 1/2 cup of the hot custard into the beaten eggs while whisking (temper). Then pour the tempered egg mixture back into the saucepan, whisking constantly. Continue cooking on low-medium until very thick and glossy, about 2–3 more minutes. The custard should coat the back of a spoon.
- 7
Finish custard
Remove from heat. Whisk in 2 tablespoons unsalted butter, 1 tablespoon finely grated lemon zest, 1 teaspoon vanilla extract until smooth. Taste and adjust sugar or lemon if desired. Transfer custard to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin forming, and cool to room temperature (about 30–45 minutes). Then chill if time allows (15–30 minutes) until firmly set but still spreadable.
Phyllo assembly & baking
- 8
Prepare oven and pan
Preheat the oven to 375°F (190°C). Lightly butter a square 8x8-inch (20x20 cm) baking pan or line it with parchment, leaving an overhang for easy removal.
- 9
Handle phyllo sheets
Keep the phyllo covered with a clean, slightly damp kitchen towel while working to prevent drying. Have 6 tablespoons melted unsalted butter in a small bowl for brushing.
- 10
- 11
Add custard
Spread the cooled lemon custard evenly over the buttered phyllo base, leaving about 1/2 inch clear at the edges to allow sealing. Smooth the top with an offset spatula.
- 12
- 13
Score and bake
Using a sharp knife, lightly score the top of the phyllo into 6–8 squares or diamonds (this helps cutting after baking). Bake in the preheated oven until the phyllo is deep golden and crisp, about 30–35 minutes. Watch closely during the last 10 minutes to avoid burning.
- 14
Cool
Remove from oven and let cool in the pan for 15 minutes to let the custard set further. Carefully lift the bougatsa from the pan using the parchment overhang or slide onto a cutting board. Cut fully along the pre-scored lines.
Finishing & serving
- 15
Dust and spice
Combine 2 tablespoons powdered (icing) sugar with 1 teaspoon ground cinnamon (or to taste). Using a fine sieve, dust the mixture evenly over each piece of bougatsa.
- 16
Serve
Serve warm or at room temperature. Bougatsa is traditionally enjoyed slightly warm so the custard is creamy. Store leftovers covered in the refrigerator for up to 2 days; reheat gently in a 325°F (160°C) oven for 6–8 minutes to crisp the phyllo.